Author Topic: PALERMO'S PIZZA-CHICAGO  (Read 4898 times)

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LIL BUDDY

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PALERMO'S PIZZA-CHICAGO
« on: June 25, 2003, 11:41:16 AM »
PALERMO'S IS A CHICAGO TREASURE. I HAVE BEEN A CUSTOMER SINCE 1978. ALTHOUGH THERE ARE 3 LOCATIONS, THE ONE BY MIDWAY AIRPORT, ON 63rd STREET, IS THE ONLY ONE TO TRY. THE SAUCE IS THICK AND SEMI-RICH WITH AN EMPHASIS ON THE SWEET. BASIL,FENNEL/ANISE, SUGAR, AND A HINT OF BELL PEPPERS ARE DEFINITELY THE LARGEST COMPONENTS IN THE RED SAUCE. BE WARNED! I HAVE NEVER MET ANYONE WHO IS ON THE FENCE WITH THIS SAUCE---EITHER LOVE IT OR HATE IT. IF YOU LIKE SWEET SAUCE, THEN ANY PIZZA FROM HERE WILL BE GOOD. THE CRUST IS A BASIC THIN TO MEDIUM, BUT NOT ALL AIR LIKE THE CHAIN PIZZAS.(ALSO AVAILABLE IN PAPER THIN AND THICK[1/2 INCH]). IT IS BAKED ON CORNMEAL, AND ANY REMNANTS OF THIS FROM THE OVEN ACTUALLY BRINGS A GREAT ADDITION OF FLAVOR TO THIS PIZZA. THEIR SAUSAGE IS VERY TASTY AND ADDS EVEN MORE GREATNESS TO THE SAUCE. FOR THEIR CHICAGO-STYLE STUFFED, THE USE THEIR SAUSAGE IN CRUMBLED FORM---GOOD STUFF. THE CHEESE IS DRY---IN A GOOD WAY. BREAKING OFF A SLICE WON'T SEND A 10 INCH LONG STRING OF MOLTEN CHEESE TO LAND ON YOUR FOREARM.
I RECOMMEND THE SIZE LARGE OR BIGGER---THERE IS SOMETHING ABOUT THAT SIZE THAT LETS THEIR MAKERS CREATE THEIR PERFECT VERSION . ALSO--JUSTTO KNOW, IT IS CUT IN THE CHICAGO SQUARE- STYLE, NOT PIE CUT.;D